Demi Chef - Malay Cuisine Lead & Create Masterpieces

Le Meridien Kota Kinabalu; West Coast Division; On-site; MYR 45,000 - 75,000; Full time

Benefits offered by this job

Staff meals

Career development

Flexible scheduling

Discounted accommodation

Job summary

Le Meridien Kota Kinabalu seeks a skilled Chef De Partie (Malay Cuisine) to lead a station in Kota Kinabalu, Sabah. This full-time role focuses on authentic Malay dishes, quality, and hygiene while guiding junior chefs and coordinating with the Head Chef to ensure seamless service.

The ideal candidate has extensive Malay culinary expertise, 5–7 years kitchen experience, and a formal culinary qualification, with strong leadership and the ability to work under high pressure during peak periods.

Qualifications

• Malay cuisine expertise with authentic methods.
• Minimum 5-7 years kitchen experience.
• 2-3 years as Chef De Partie or equivalent senior position.
• Formal culinary qualification or equivalent training.
• Proven ability to work under pressure during busy service.
• Strong leadership and teamwork skills.

Responsibilities

• Oversee daily operations of your kitchen station and ensure top quality.
• Prepare and cook traditional Malay dishes with authentic techniques.
• Maintain strict food safety, hygiene and sanitation standards.
• Manage inventory and stock control for your section.
• Train, supervise and mentor junior staff.
• Collaborate with Head Chef to ensure smooth service during peak times.
• Maintain and care for kitchen equipment assigned to your station.
• Develop new Malay dishes and contribute to menu ideas.
• Ensure consistent portion control and presentation.
• Monitor food costs and minimise waste.

Skills

Malay cuisine expertise

Leadership & mentoring

High-volume kitchen experience

Food safety knowledge

Education

Formal culinary qualification

Job description

Le Meridien Kota Kinabalu seeks a skilled Chef De Partie (Malay Cuisine) to lead a station in Kota Kinabalu, Sabah. This full-time role focuses on authentic Malay dishes, quality, and hygiene while guiding junior chefs and coordinating with the Head Chef to ensure seamless service.

The ideal candidate has extensive Malay culinary expertise, 5–7 years kitchen experience, and a formal culinary qualification, with strong leadership and the ability to work under high pressure during peak periods.